This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The saffron syrup will continue to develop flavour and colour over a period of seven days, so begin this step up to a week in advance.
Some versions of this insanely easy-to-make Iranian classic feature yoghurt and ground, dried chilli in the marinade, so add these if you like. Don’t skimp on the marinating time – it tenderises the chicken and infuses it with an unforgettably tangy, aromatic flavour.
This homely Persian chicken dish makes a great weeknight dinner. Fragrant with saffron and lemon, this recipe is a great quick braise. Serve with rice sprinkled with nuts.
Roast chicken is a classic dish all over the world. In this beautiful version from Spain, the bird is rubbed with musky, floral saffron and stuffed with lemons and fresh rosemary before being popped in the oven.
Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.
